I am not sure why this was called “Romanian”
strudel, as it is made with Turkish delight and Greek phyllo pastry.
Nonetheless, this was my favourite strudel as a child and one I have made
frequently for holidays.
12
ounces of Turkish Delight (this comes in many flavours - rosewater, vanilla,
lemon), cut into half inch cubes
¼ cup sugar
2 cups finely chopped walnuts
1 cup finely ground almonds, divided into
two portions
Finely grated rind of a lemon
1 tablespoon lemon juice
1½ tablespoons of orange blossom water (if
available)
6 sheets phyllo pastry
½ cup unsalted butter, melted
icing sugar
25 December 2002
25
In Toronto, Canada
Ready to eat
- In a large bowl, gently mix together the Turkish Delight, sugar, walnuts, half the ground almonds, lemon rind, lemon juice, and orange blossom water.
- On a lightly floured pastry board, lay out one sheet of phyllo and brush evenly with melted butter. Scatter a tablespoon of ground almonds over the pastry.
- Repeat process two more times, so that you have three layers of pastry, each brushed with butter and scattered with ground almonds.
- Place half the filling on the phyllo, at the end nearest to you, leaving about an inch of pastry clear all around. Fold over the sides and then roll up, jelly roll fashion, making sure that the filling is well tucked in.
- Put the roll on a lightly greased baking sheet, seam side down.
- Brush top and sides of the strudel with melted butter.
- Repeat using the last three sheets of pastry and the balance of the filling.
- Bake in 375º F oven for 20-35 minutes, until strudel is golden brown.
- Let strudel sit for about 10 minutes, then transfer to rack.
- Dust liberally with icing sugar.
- Before serving, cut into one to two inches slices.
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